Author: Bill Anderson
Recipe type: Main
- 10lb trimmings or use boneless pork butt (10-25% beef is good too)
- 5 tbsp granulated salt
- 1 tbsp sugar
- 2 cloves of fresh garlic smashed and chopped
- 1 tbsp coarse black pepper
- 1 1/2 tsp marjoram
- 2 cups ice water
- Basically, I just grind my trimmings using the die blade with 1/4" holes, mix in my ingredients and start stuffing. If you are the type of person who likes to "wing it" and do your own thing, just be sure to add about 1 cup of liquid per 5lbs of meat. Then just add whatever ingredients you want... dried spices, salt, fresh herbs, fresh veggies like garlic, onion, peppers, etc. For the liquid, you can use whatever you want... water, beer, wine, etc. Do you have unused BBQ rub sitting around that you got as a sample? Or just something you bought to try out? You can use that stuff up in your sausage too!
- Important Note: What we are doing here is barbecue sausage - NOT cold smoked or even cured sausage. So, it is important to cook it to an internal temperature of 165 deg F. Since this is fresh sausage, hot smoked to the proper temperature, you do not need to use sodium nitrate.
- Saftey tip... When working with any meats, do not let it get to room temperature for very long - keep it as cold as possible at all times.
- Cooking... Get your smoker up to 225 deg F. Place the sausages right on the rack trying not to let them touch each other. Insert a BBQ Thermometer with a wire probe about 5 inches into the center of a sausage end. Cook to an internal temperature of 165 deg_F.